Soy - From Science to Market

5th South East Asia Soyfood Seminar :

Science to Market - Opportunities in Asia
March 6, 2007
Shangila Hotel, Bangkok Thailand
Sakarindr Bhumiratanana
President - NSTDA
 Soybean composition
Soybeans
Soybeansare aregood
goodsource
source
ofofcalcium, iron, zinc,
calcium, iron, zinc,
14% Moisture /ash /other phosphate,
phosphate,magnesium,
magnesium,
vitamins
vitamins E, Band
E, B andfolate
folate

15% Soluble Carbohydrate

38% Protein
(sucrose, stachyose,
raffinose, others)

soybean
soybeanisisthe
15% Insoluble Lecithinis
the Lecithinisused
usedfor
for
highest natural
highest natural Carbohydrate everything
everythingfrom
from
source
sourceofofdietary (Dietary Fiber) pharmaceuticals
fiber
dietary pharmaceuticalstoto
fiber protective
protectivecoatings.
coatings.ItItisis
18% Oil
aanatural
naturalemulsifier
emulsifierand
and
(0,5% Lecithin) lubricant
lubricant

Soybean
Soybeanoiloilisisrich
richininpolyunsaturated
polyunsaturated
fatty
fatty acids and containsno
acids and contains nocholesterol
cholesterol
http://www.asa-europe.org/SoyInfo/composition_e.htm
Genomics & GE
 3 generations of Soy foods
(1100 BC-present) (1987-present) (Future)
11ststgeneration
generation 2nd
22nd generation
ndgeneration
generation 33rdrd generation
generation
FoodBioprocessing
Bioprocessing Modified
Food Modifiedfood
food Health
Healthfoods
foods
••Meat
Meatalternative
alternative ••Healthy
Healthyoil
oil ••Nutrigenomics
Nutrigenomics
••Soy
Soysauce
sauce ••Genetic
Genetic modifiedsoy
modified soy ••Personal
Personalnutrition
nutrition
••Soy
Soyflour
flour ••Breeding
Breeding ••Novel
Novel products??
products ??

• Research based on
• Components with safety, convenience • Newly developed
established efficacy functional ingredients /
and efficacy assessment: foods based on
‘discovery’ of positive health maintenance &
• Research based effects of food prevent disease
epidemiology compounds
• Research based on
• Genetic and genome of identifying foods or
soybean (Glycine max) food ingredients that
affect the metabolic
process underlying
disease initiation or
progression

• Human genome project

1st generation of soy food
Traditional methods

• Germination

• Cooking

• Roasting

• Fermenting.
Soybean food

• Green vegetable soybean

• Soy flour

• Infant formula, soy-based

• Soy sauce

• Meat alternative

• Miso

• Natto

• Tofu
http://www.beveragemarketing.com/futureofsoybw.htm
 Soybean market

• April 2006 report from the USDA Economic Research Service

indicates that only a small amount of whole soybeans are used to
produce soy foods

• Just 2% of soy protein meal is used for human consumption; the

rest is used for animal feed

• Global market review of functional foods, estimates that the US soy

foods market will reach a value of more than US$14bn by 2012.

http://www.ehponline.org/members/2006/114-6/focus.html
http://econ.sdstate.edu/Extension/soybean.htm
www.ers.usda.gov
 Soy-functional food : examples

input Functions output/

in cells outcome

Isoflavones affect estrogen-dependent Reduce cancer risk

(genistein) gene expression Anti-obese
phytoestrogen

Protein isolates Induced chemopreventive Reduce cancer risk

(lunasin) gene expression

Oils Binds GPR40 (7-TMR) Amplify glucose induced

(w3, 26) Insulin secretion
 Soybean Oil

• Soybean oil is rich in linolenic acid,

• Linolenic acid is the fatty acid most responsible for

making soybean oil less stable and more prone to rapid
spoiling

• Food processors often partially hydrogenate the

soybean oil to increase its shelf life.

• Hydrogenation process creates trans fats that can

elevate LDL cholesterol levels and the risk of heart
disease.
• Breeding method

- 1 % linolenic acid oil

- < 3% linolenic acid

Market

http://www.monsanto.com/monsanto/layout/featured/eliminatetransfat.asp
• Interesterification: 2

- One alternative to partially hydrogenated oils that can help reduce

of eliminate trans fats while maintaining the taste, texture and flavor of
manufactured foods.

- It is generally achieved by blending fully hydrogenated oils

(saturated fats) with un-hydrogenated oils (unsaturated oils) to achieve
specific melting profiles associated with various functional attributes.

- Because partial hydrogenation is not involved, trans fats are not

created in the interesterification process.

• Chemically Interesterified Soybean Oil

• Enzymatic Interesterified Soybean Oil

http://www.zerotranssoy.com/sol_int_main.htm
• Chemically Interesterified Soybean Oil

- The most common chemical catalysts are sodium

methylate (methoxide) or sodium ethylate (ethoxylate.)

- These substances randomly shift the positions of

fatty acids along the fatty acid chains that make up
triglycerides or fat molecules.

- The result is a more stable, creamy soybean oil with

functional attributes similar to partially hydrogenated
shortenings , but without the trans fats inherent
in these partially hydrogenated oils.

http://www.zerotranssoy.com/sol_int_main.htm
• Enzymatic Interesterified Soybean Oil

-Enzymatic catalysts generally allow for more precision

and control than chemical catalysts in the
interesterification process.

- Rather than acting in random fashion as the catalysts

do in chemical interesterification, enzymatic catalysts
target the fatty acids in specific positions along the
triglyceride chain.

- The reaction is relatively slow and can be stopped at

any given time to ensure the right degree of
interesterification.

http://www.zerotranssoy.com/sol_int_main.htm
 • Expeller Pressed and Physically Refined

- Expeller pressed and physically refined soybean oils have the

stability of partially hydrogenated oils, but because they have not
been partially hydrogenated, they do not have the trans fats and
saturated fats associated with partial hydrogenation.

- What gives them the stability of partially hydrogenated oils is the

level of naturally occurring antioxidants that the process of
expeller pressing and physical refinement leaves in place.

- These antioxidants protect the oil from rancidity, maintain its

shelf life, and contribute other stabilizing factors that allow it to
function much like partially hydrogenated oils, but without partial
hydrogenation.

http://www.zerotranssoy.com/sol_expel_main.htm

Product
Standard Soybean Oil2
Soybean oil pressed from
standard soybeans and
processed traditionally.
Commonly marketed as
"vegetable oil"
1 Percent Low Linolenic
Soybean Oil2
Oil processed from
soybeans bred to have
less than 1% linolenic acid.
Less linolenic acid results
in oil that is stable without
partial hydrogenation.
<3 Percent Low
Linolenic Soybean Oil2
Oil processed from
soybeans bred to have
less than 3% linolenic acid.
Less linolenic acid results
in oil that is stable without
partial hydrogenation.
Soybean Oils with Reduced or No Trans Fats1
Brands & Sources Contacts Common Uses Benefits
Virtually all cooking oil Any distributor
suppliers have a brand of •Sautéed foods •Processed without partial
soybean (vegetable) oil •Commercial blending or full hydrogenation, thus
•Dressings, marinades no trans-fatty acids1
•Processed sauces •Virtually free of saturated
•Some baked goods, snack fats known to increase
foods "bad" cholesterol (LDLs)
•Cost-effective
•Readily available and
consistent supply
Asoyia™ Rich Lineback x105
Processed by Iowa Quality 319-257-3400 •Deep-fried , pan-fried and •Stable without
Agricultural Guild (IQAG) rlineback@asoyia.com sautéed foods hydrogenation
Theresa Volpe •Browning •Trans-fat free1
Research & Development •Spray coatings •Virtually free of saturated
973-492-2014 •Various commercial fats known to increase
terrivolpe@optonline.net formulations "bad" cholesterol (LDLs)
•Non GMO soybeans
Bunge with DuPont John Jansen, Bunge
Biotech Alliance Pioneer 314-292-2250 •Fried foods •Stable without
seeds - NUTRIUM™ john.jansen@ bunge.com •Baked goods hydrogenation
Monsanto - VISTIVE™ in Bill McCullough •Margarine blends •Trans-fat free1
partnership with Cargill, informational requests: •Various commercial •Virtually free of saturated
Ag Processing Inc. (AGP) 314-292-2797 formulations fats known to increase
David Stark, Monsanto "bad" cholesterol (LDLs)
transactional requests
314-694-3430
david.m.stl.stark@
monsanto.com
Kim Sutter, Monsanto
informational requests:
314-409-2935
kimberly.m.magin@
monsanto.com
Wyatt Elder, Cargill
952-742-6692
wyatt_elder@cargill.com
Jim Sutter, Cargill
515-224-2626
jim_sutter@cargill.com
Dave Tegeder, AGP
(bulk quantities only)
402-498-5553
dtegeder@agp.com) http://www.zerotranssoy.com/sol_matrix.htm
Expeller Pressed and
Physically Refined
Soybean oil from standard
soybeans processed by
expeller pressing and physical
refinement rather than
chemical extraction.
Expeller pressing retains
naturally occurring
antioxidants that provide the
oil's stability without any
hydrogenation
Expeller Pressed 1 Percent
Low Linolenic Soybean Oil2
Soybean oil from 1% linolenic
soybeans processed by
expeller pressing and physical
refinement rather than
chemical extraction.
The combination of 1%
linolenic soybeans and
expeller pressing leads to an
extremely stable oil without
any hydrogenation.
Chemically Interesterified
Soybean Oil
Blend of fully- and non-
hydrogenated soybean oils
that performs like partially
hydrogenated soybean oil but
with lower levels of trans fatty
acids1.
Processed with a chemical
catalyst.
Enzymatically
Interesterified Soybean Oil
Blend of fully- and non-
hydrogenated soybean oils
that performs like partially
hydrogenated soybean oil but
with lower levels of trans fatty
acids1.
Processed with an enzymatic
catalyst.
Endura Products LLC - Rob Kirby
Endura® (foodservice) and 217-391-0091, ext. 12 •Sautéed foods •Eliminates need for
Nexsoy® (ingredient) rkirby@spectrum-foods.com •Margarines, spreads hydrogenation
•Commercial blending •Trans-fat free1
•Processed cheese and other •Virtually free of saturated
sauces fats known to increase "bad
•Infant formulas cholesterol (LDLs)
•Some baked goods, snack •No chemical solvents or
foods caustics used
•Can be used with any type of
soybean-standard or low-
linolenic
•Natural, organic, GMO, and
non-GMO available
Iowa Natural® George Schaefer
Innovative Growers •Deep-fried foods •Stable without
319-530-9560 •Sautéed foods hydrogenation
aglaughin@netzero.com •Pan-fried foods •Trans-fat free1
•Browning •Virtually free of saturated
•Spray coatings fats known to increase "bad"
•Various commercial cholesterol (LDLs)
formulations •Non GMO soybeans
•Natural because no
chemicals used in expeller
pressing or physical
refinement.
Bunge John Jansen, Bunge
Cargill 314-292-2250 •Margarines •Processed without partial
john.jansen@bunge.com •Baked goods hydrogenation, thus no trans-
Bill McCullough •Confectionery fatty acids1
informational requests: •May be labeled
314-292-2797 "interesterified soybean oil"
Wyatt Elder, Cargill •Slightly higher in saturated
(specialty blends only) fats but not those known to
952-742-6692 increase "bad" cholesterol
wyatt_elder@cargill.com (LDLs)
•Functions like semi-solid
shortening
ADM - NovaLipid™ Mike Rath, ADM •Processed without partial
Bunge 217-451-4006 •Margarines hydrogenation, thus no trans-
m_rath@admworld.com •Baked goods fatty acids1
John Jansen, Bunge •Slightly higher in saturated
314-292-2250 fats but not those known to
john.jansen@bunge.com increase "bad" cholesterol
Bill McCullough (LDLs)
informational requests: •Functions like semi-solid
314-292-2797 shortening
•More precise and cost-
effective than chemical
interesterification
•Less harsh on the
environment than chemical
interesterification
 Researchers Improve Soy Processing By
Boosting Protein And Sugar Yields

• Adding ultrasonic pretreatment to soy processing

boosts and improves the yield of protein that can be
added to foods

• Exposing ground and defatted soy flakes to

ultrasonics has increased the release of soy proteins
by 46 %.

• The ultrasonic treatment also breaks some of the

bonds that tie sugars to the soy proteins. Separating
the sugars from the proteins improves the quality of
the proteins.

• It also boosts the sugar content of the soy whey

that's left after processing. Ultrasonic treatment
boosted sugar yields by 50 %.
http://www.sciencedaily.com/releases/2007/02/070215133344.htm
- The low-cost, sugar-enriched whey can replace an
expensive compound used to grow lactic acid bacteria

- The bacteria produce nisin, a valuable natural food

preservative that's also used in cosmetic and health care
products such as mouthwash and toothpaste.

- Preliminary economic analysis showed that the

proposed technology could generate revenue up to $230
million per year from a typical plant producing 400 million
pounds of soy protein isolate

Iowa State University

February 16, 2007
U.S. Engineered and Staple Soy-Containing Market Value,
1998, 2002, 2003 and 2008

http://www.bccresearch.com/editors/RGA-117.html
 3 generations of Soy foods
(1100 BC-present) (1987-present) (Future)
11ststgeneration
generation 2nd
22nd generation
ndgeneration
generation 33rdrd generation
generation
FoodBioprocessing
Bioprocessing Modified
Food Modifiedfood
food Health
Healthfoods
foods
••Meat
Meatalternative
alternative ••Healthy
Healthyoil
oil ••Nutrigenomics
Nutrigenomics
••Soy
Soysauce
sauce ••Genetic
Genetic modifiedsoy
modified soy ••Personal
Personalnutrition
nutrition
••Soy
Soyflour
flour ••Breeding
Breeding ••Novel
Novel products??
products ??

• Research based on
• Components with safety, convenience • Newly developed
established efficacy functional ingredients /
and efficacy assessment: foods based on
‘discovery’ of positive health maintenance &
• Research based effects of food prevent disease
epidemiology compounds
• Research based on
• Genetic and genome of identifying foods or
soybean (Glycine max) food ingredients that
affect the metabolic
process underlying
disease initiation or
progression

• Human genome project

2nd generation of soy food
Genomics & GE
 The improvement of soybean product

• Soybean with high levels of vitamin E

• Allergy-free soybean

• Herbicide-tolerant soybean

• Soybean with improved flavor (less benay taste)

- Lipoxygenase-free

• Soybean with high oleic or low linolenic acid

 The improvement of soybean product

• Genetic-modification method

• Oleic acid-rich soybean oil: 2 method

1. Down-regulating the expression of FAD2 genes that encode the
enzyme that converts oleic to linoleic acid
- Increase oleic acid to 80%

2. Down-regulating the expression of FAD2 genes together with FATB

genes that control the production of palmitic acid
- Increase oleic acid > 85%

• Linolenic acid-rich soybean oil

- Increasing the expression of the FAD3 gene, which encodes the
enzyme that converts linoleic acid to linolenic acid
- Increase linolenic acid > 50%

AgBioForum, 6(1&2): 11-13. ©2003 AgBioForum.

 GLOBAL AREA OF BIOTECH CROPS
Million Hectares (1996 to 2006)

120 Total 22 Biotech Crop Countries

Industrial
100 Developing

80

60

40

20

0
1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006
Increase of 13%, 12 million hectares or 30 million acres, between 2005 and 2006.
Source: Clive James, 2006.
 Global Adoption Rates (%) for Principal
Biotech Crops (Million Hectares) 2006

160
148
140 Conventional
120 Biotech
100 91

80

60

40 35
27
20

0
64% 38% 18% 17%
Soybean Cotton Canola Maize
 3 generations of Soy foods
(1100 BC-present) (1987-present) (Future)
11ststgeneration
generation 2nd
22nd generation
ndgeneration
generation 33rdrd generation
generation
FoodBioprocessing
Bioprocessing Modified
Food Modifiedfood
food Health
Healthfoods
foods
••Meat
Meatalternative
alternative ••Healthy
Healthyoil
oil ••Nutrigenomics
Nutrigenomics
••Soy
Soysauce
sauce ••Genetic
Genetic modifiedsoy
modified soy ••Personal
Personalnutrition
nutrition
••Soy
Soyflour
flour ••Breeding
Breeding ••Novel
Novel products??
products ??

• Research based on
• Components with safety, convenience • Newly developed
established efficacy functional ingredients /
and efficacy assessment: foods based on
‘discovery’ of positive health maintenance &
• Research based effects of food prevent disease
epidemiology compounds
• Research based on
• Genetic and genome of identifying foods or
soybean (Glycine max) food ingredients that
affect the metabolic
process underlying
disease initiation or
progression

• Human genome project

 Genome Revolution
(After 50 years of the discovery of DNA structure)

Gene regulation

Revolutionize
Revolutionize
the
the study
study
dietary
dietary effects
effects
On
On
gene
gene regulations
regulations
at
at genome
genome level
level
Advance technology
Development:
•Genomics
•Transcriptomics
Better
•Proteomics Dietary effects health
•Metabolomics
Better understanding of
Individual dietary responsiveness
 Genome

Food
compound Transcriptome
Health
Microbes: Proteome effect
beneficial/
pathogen
Human reponses

Metabolome

Nutritional Systems Biology

Nutrition and health improvement

3rd generation
of soy food
 Nutrigenomics

• A gene has a coding

gene region and a control region
(regulatory region)
TF
• Transcription factors bind
to the control region and
bioactives
control gene expression

• Bioactive food
components bind to
transcription factors, thereby
exerting their control over
gene expression
Differences in soy consumption between Asian and
Western diets to explain differences in disease rates

Based on 2003 data from the UN Food and Agriculture Organization

- Soy protein consumption in most European and North American countries is

less than 1 gram (g) per day,

- The Japanese consume an average 8.7 g of soy protein per day; Koreans,
6.2–9.6 g; Indonesians, 7.4 g; and the Chinese, 3.4 g.
Effect of soy consumption and cancer

http://www.talksoy.com/Health/tCancer.htm
The Science of Soy: What Do We Really Know?

Health benefits

• Cholesterol-lowering effect

• Anti-obese

• Cardiovascular disease

• Cancer

• Osteoporosis

• Menopausal disorder

• Diabetes etc.

[CANCER RESEARCH 61, 7473–7478, October 15, 2001]

http://www.ehponline.org/members/2006/114-6/focus.html
 Bioactive components in Soybean

• Saponins

• Protease inhibitors

• Phytic acid Epigenetics

• Lunasin (soybean peptide)

• Isoflavones
Genistein: Methylation

Lunasin: Inhibit acetylation

 Prenatal geneistein in soy reduce obesity
in offspring via epigenetics mechanism
• A mother’s diet can change the behaviour of a specific gene for
at least two subsequent generations

• The dominant isoflavone in soy is genistein

• Genistein induce the methylation at

6 sites of regulatory region of “agouti”
gene, thereby reducing the gene’s
expression

Differences in the size and color of offspring are

epigenetic effects of genistein consumption (via a
high-soy diet) by mouse moms.
http://www.foodconsumer.org/cgi-bin/777/exec/view.cgi/14/2915
 Soy protein and nutrigenomic analysis

Feed with casein (control) Feed with soy protein

Expression of 115 (33%) from 8,000 genes is different

Biofactor (2004), 21: 49-53

http://72.14.235.104/search?q=cache:Xd86aRfrS5oJ:www.realm-of-shade.com/sparrow/food/soy030.pdf+soy+protein+functionality+and+nutrigenomic+analysis&hl=en&ct=clnk&cd=3&gl=th
Functional classification of genes whose expressions were
in the liver of rats (by microarray)

Function Increase Decrease

Amino acid metabolism 4 10
Antioxidant 9 2
Cell growth and /or maintenance 6 11
Energy metabolism 4 7
Fatty acid metabolism 0 9
Immunity 3 0
Signal transduction 7 5
Steroid metabolism 12 0
Structural molecule 0 4
Transcriptional regulator 4 4
Others 12 2
Total 61 54

Biofactor (2004), 21: 49-53

 Nutrition and food science go genomic

Transcript
Transcript Bioin-
Bioin-
Genomics
Genomics Proteomic
Proteomic Metabolomic
Metabolomic
-omics
-omics formatics
formatics

Identify
Identifybiomarker
biomarker

Guide
Guidenutrition
nutritionand
andfood
foodscience
science
inindeveloping evidence-based Health
Healthor
ordisease
disease
developing evidence-based
dietary state
state of eachperson
of each
dietaryrecommendations
recommendationsand and person
health-promoting foods.
health-promoting foods.
 3 generations of Soy foods
(1100 BC-present) (1987-present) (Future)
11ststgeneration
generation 2nd
22nd generation
ndgeneration
generation 33rdrd generation
generation
FoodBioprocessing
Bioprocessing Modified
Food Modifiedfood
food Health
Healthfoods
foods
••Meat
Meatalternative
alternative ••Healthy
Healthyoil
oil ••Nutrigenomics
Nutrigenomics
••Soy
Soysauce
sauce ••Genetic
Genetic modifiedsoy
modified soy ••Personal
Personalnutrition
nutrition
••Soy
Soyflour
flour ••Breeding
Breeding ••Novel
Novel products??
products ??

• Research based on
• Components with safety, convenience • Newly developed
established efficacy functional ingredients /
and efficacy assessment: foods based on
‘discovery’ of positive health maintenance &
• Research based effects of food prevent disease
epidemiology compounds
• Research based on
• Genetic and genome of identifying foods or
soybean (Glycine max) food ingredients that
affect the metabolic
process underlying
disease initiation or
TO CONCLUDE progression

• Human genome project

Thank you